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our executive chefs

COMPOSING SYMPHONIES IN AUTHENTICITY AND FLAVOUR

Corporate Chef Tasos Almpanis and Chef de Cuisine Efthimios Vakalopoulos celebrate and elevate local ingredients and culinary traditions, inviting diners to indulge in the freshest fish and seafood from the Mediterranean. Complementing this, Executive Chef Meiwang Ke Steven brings years of training in Japan and a deep mastery of classic techniques to craft exquisite sushi and innovative fusion dishes that blend Japanese precision with Myconian flair.

Myconian Roots

CELEBRATING OUR GREEK AND MEDITERRANEAN HERITAGE

IInspired by Mykonos’s culinary heritage, we strive to honour and celebrate the Mediterranean diet, focusing on fresh, quality ingredients, including plenty of fresh fruit and vegetables, fresh fish, and extra virgin olive oil.
 
On the strength of our island roots, and building on more than 45 years at the forefront of hospitality in Mykonos, we have built strong ties to the local community, cultivating relationships with the island’s farmers, fishermen, and artisanal producers over several decades. Even the salt is the finest fleur de sel harvested around the island of Delos.
 
We maintain vegetable gardens where we grow a range of our own organic produce and aromatic herbs, and we’re also privileged to work with exclusive ‘secret suppliers’ such as Panagiotis, an old friend of the family who knows the waters around Rhenia like the back of his hand and catches exquisitely fresh octopus exclusively for himself and our chefs. Keeping it in the (proverbial) island family, even our founder, George Daktylides himself, has taken to rearing our lamb and pork on family land since retiring as CEO of the Myconian Collection in 2011